- Italy: Sicily
- Goes with heavier dishes but can also be enjoyed on its own as a younger, plumier wine
HOW TO SERVE
- Decant for up to 1 hour
- 16 °C – 20 °C (60 °F – 68 °F)
- Bordeaux glass
FOOD & CHEESE
- Grilled meat and tuna, lentils, mushrooms, eggplant, dishes with acidic sauces
- Cheddar, Gruyere, Ragusano, Pecorino, Gorgonzola, hard aged and blue cheeses
Nero d’Avola is the most widely planted red grape in Sicily. It is named after the town of Avola in which it originated. Nero d’Avola is a thick skinned grape which produces dark colored wines that have a spicy aroma, are tannic and full bodied. It is often compared to Syrah because of the dry and hot climate that the vines prefer but also the similarities in taste.
Up until the 21st century, Nero d’Avola was used as a blending grape which added body and color to the wines. This changed once it was discovered that in low yields and with a bit of technique, Nero d’Avola can produce quite good wines on its own. Today you can find many varietal Nero d’Avola wines in store.
In terms of aging, Nero d’Avola can age for up to 10 years. Wines suitable for aging will be dense and taste of dark fruit and chocolate. A young Nero d’Avola on the other hand will be much lighter and have plum flavors.
Often blended with: Cabernet Sauvignon, Frappato, Syrah, Merlot.